Sauce

• 1-2 tbsp gochuang (depending on your spice tolerance)
• Squeeze of 1 lime
• 1 tbsp sesame oil
• 1 tbsp Mirin
• 2 garlic cloves
• 1 tbsp arrowroot or tapioca flour
• 1 cube fresh ginger, minced
• Dash of Salt + Pepper

Everything else:

• 1 tbsp avocado Oil
• 1 tbsp sesame Oil
• 2 cups brown rice, cooked & chilled overnight
• 8 oz extra firm tofu

1. Pat the tofu dry and squeeze out as much moisture as you can from the tofu with paper towels.
2. Make the crispy rice: Mix 1 tbsp Mirin and 1 tbsp sesame oil with the brown rice. Set a pan over medium heat. Add 1 tbsp avocado oil to the pan. Once hot, add the rice to the pan and press down with a cup until evenly distributed across the pan. Don’t stir the rice and let cook for 10-15 minutes until crispy.
3. Make the tofu: While the rice is cooking, make the marinade by combining all the ingredients in a small bowl.
4. Next, heat a medium pan over medium high heat. Add the avocado oil and let simmer. Once hot, add the tofu cubes and sear for 3-4 minutes on each side until crispy.
5. Remove the tofu from the pan and wipe the pan clean. Add the marinade and the tofu back to the pan and cook over medium heat for 2-5 minutes to let the sauce thicken. Spoon the sauce over the tofu to evenly disperse.
6. Distribute the rice and tofu between two plates and add cashews, sesame seeds, sliced scallions and lime wedges.